Nope, that’s not American traditional, and you can’t put that concoction on us.
Also, it’s really a stretch to call peanut butter “infamous sugar cream”. It’s got like 3g of sugar per 30g peanut butter. That’s pretty close to just plain peanuts. It’s not Nutella with it’s 50% sugar content.
You avoid eating too much peanut butter because peanuts are basically little nuggets of oil with the minimum amount of fiber and protein required for them to be a solid.
Yeah, to keep it from separating they remove some of the sugar and oil and replace it with ones that don’t separate so much. Molasses is a popular choice since it’s got the “liquid” consistency you need and no negative marketing connotations like hfcs does.
It’s one of the only cases I can think of where sugar isn’t being added to adjust the flavor, but for it’s chemical properties.
You can even do it at home. Blend peanuts, let it separate and pour off the oil, and add shortening and a splash of molasses. Maybe some salt to bring out the flavor. Reblend.
Nope, that’s not American traditional, and you can’t put that concoction on us.
Also, it’s really a stretch to call peanut butter “infamous sugar cream”. It’s got like 3g of sugar per 30g peanut butter. That’s pretty close to just plain peanuts. It’s not Nutella with it’s 50% sugar content.
You avoid eating too much peanut butter because peanuts are basically little nuggets of oil with the minimum amount of fiber and protein required for them to be a solid.
Only children prefer PB with sugar added. Get Adams brand or “old-fashioned” style PB, no added sugar.
Yeah, I remembered the PB sugar content wrong (I guess I was flabberghasted that they even added sugar in some PBs).
Yeah, to keep it from separating they remove some of the sugar and oil and replace it with ones that don’t separate so much. Molasses is a popular choice since it’s got the “liquid” consistency you need and no negative marketing connotations like hfcs does.
It’s one of the only cases I can think of where sugar isn’t being added to adjust the flavor, but for it’s chemical properties.
You can even do it at home. Blend peanuts, let it separate and pour off the oil, and add shortening and a splash of molasses. Maybe some salt to bring out the flavor. Reblend.